A new cookbook and a celebration of the farming sector. 

Kiwi Chef Nadia Lim has spent over five years designing her new cookbook, which she says is about paying tribute to the farmers, land, and sustainable food. 

‘Nadia’s Farm Kitchen’ is filled with seasonal recipes, as well as offering a glimpse into life on Royalburn Station with personal stories and anecdotes. 

She joined Mike Hosking to discuss the book and for a bit of a trip down memory lane, telling him that looking back, their journey on the farm is quite different to what they originally expected. 

“I would describe the whole journey, if I could sum it up, as starting from quite an idealistic place,” Lim told him. 

“You know, oh, we’re going to be on this farm and we’re going to diversify and we’re going to have a full farm to plate model, to being chipped away, chipped away at slowly over the years, to definitely becoming a whole lot more realistic.” 

“It’s really a game of you win some, you lose some.”  

However, despite some mixed results, Lim says they love living on Royalburn Station. 

“It might not be the best financial return, but I can tell you it is the best lifestyle return, and you can’t beat that.” 

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